Strawberry Orange Rhubarb Cake

Rhubarb and strawberries are baked into a moist cake with a hint of orange to make this delicious spring dessert.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 276 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 teaspoons grated orange zest
• 1 pint strawberries, hulled and sliced
• 6 stalks rhubarb, cut into 1/2 inch pieces
• 0.33333334326744 cup butter, softened
• 0.5 teaspoon baking soda
• 1.25 cups all-purpose flour
• 0.125 teaspoon salt
• 0.75 cup buttermilk
• 1.3333333730698 cups white sugar, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

Step 3

Place the rhubarb and strawberries into a bowl. Stir in 2/3 cup of sugar until fruit is coated. Pour into the prepared pan and spread out to cover the bottom. In a medium bowl, beat the remaining sugar with the butter until light and fluffy, about 3 minutes. Mix in the egg, orange zest and vanilla. Combine the flour, baking powder, baking soda and salt; stir into the batter, alternating with the buttermilk. Pour the batter over the fruit in the dish.